Wild Rice Salad

 

 

1
pound wild rice (2-1/4 cups uncooked)
2
11 ounce cans mandarin oranges, drained
6
green onions, chopped
2
tomatoes, diced
1/2
cup orange marmalage
1/2
cup white wine vinegar
1/2
cup vegetable oil

 

 

Cook wild rice in 7 cups water for about 55  minutes or until tender.  Drain rice and rinse with cold water.  Add oranges, onions, and tomatoes to rice in a bowl.  Mix orange marmalade, white wine vinegar, and oil together.  Add to salad.  Mix well.  Chill. 

Serves 12.